Chickpea and Tahini Dip (Hummus Bi Tahini)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
700ml/1-1/4 pints N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2x450g/15 oz cans chickpeas 2 cloves garlic, chopped juice of 1 lemon
115ml/4 fl oz tahini (sesame paste) 1/2 teaspoon ground cumin pinch of cayenne pepper
salt olive oil, to garnish paprika, to garnish
pita or lavash bread, to serve



1 Drain the chickpeas, reserving the liquid and 3-4 whole chickpeas. Place in a food processor bowl with the garlic and process to a smooth puree, adding a little lemon juice. Add the tahini, cumin and cayenne and process, and some more lemon juice. If the mixture is too thick to process, add about 3 tablespoons of reserved chickpea liquid; the consistency should be thick but creamy. Chick the flavour and add more lemon juice if necessary and salt to taste. Transfer to a bowl, cover and refrigerate until required.
2 To serve, place the hummus in a shallow dish. Drizzle with olive oil and dust with paprika. Garnish with the reserved chickpeas, and serve with bread.

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